Eggplant Cannelloni Recipe from the Eat to Live Cookbook

Eggplant Cannelloni from the Eat to Live cookbook

You’ve probably heard by now, but Dr. Fuhrman released a cookbook in early October featuring 200 of his high-nutrient, plant-based recipes. I was lucky enough to receive a copy from the publisher and I’m happy to report that it’s fantastic! I have been wanting to do this review for several months now, but wanted to make sure I had time to do it justice.

Thanksgiving was finally the excuse I needed to actually prepare a real recipe as opposed to my normal haphazard method of throwing whatever is in the fridge and calling it something fancy. <—–Oops, I just gave away the secret to my food blogging, ha ha.

There are so many wonderful recipes in this book to choose from and that was the hardest part in putting together this review. I ultimately chose a dish that I’ve had several times at Dr. Fuhrman events and is always one of the most popular (I know this because it always runs out and so you have to be fast to get some).

Here’s a picture of the dish at the Immersion in San Francisco in November of 2012:

Eggplant Cannelloni at Dr. Fuhrman's Health Immersion

Here’s another picture of the dish at Dr. Fuhrman’s Health Getaway in Coronado last summer:

Dr. Fuhrman's Eggplant Cannelloni

Undoubtedly, part of the appeal of this dish is that it uses vegan cheese, but I also love it because of the texture of the eggplant and the flavor of the tomato sauce. I wanted to make this dish at home because I have never really cooked with eggplant before. Consider me converted, it came out so yummy and I’m already thinking of other ways to incorporate this vegetable into my recipes.

There is some work involved in prepping the eggplant for this dish, it has to be peeled, sliced and pre-baked to be pliable:

Eggplant Cannelloni ready to be filled

You also have to prepare the sauces, although I’m going to be totally honest and say that I skipped the romesco sauce and just topped the cannelloni with plain tomato sauce instead. The main sauce I used had all kinds of veggies and was mixed with cooked quinoa:

Eggplant Cannelloni sauce

I was pretty proud of myself to put together a “real” recipe like this one. Here’s what my cannelloni looked like pre-baking:

Eggplant Cannelloni pre-baking

All done:

Eggplant Cannelloni ready to be served

I used more of the vegan cheese than is called for in the recipe, but, hey, it was my Thanksgiving meal. The next time I make this, I might leave out the processed vegan cheese altogether and use a blend of almonds, nutritional yeast, and garlic instead. Here was my serving (x2):

Eggplant Cannelloni from the Eat to Live cookbook

Here’s the “official” picture of the dish from the book’s publisher:

Eggplant Cannelloni from the Eat to Live cookbook

I was also given permission to share the entire recipe with you (thank you, HarperOne):

Eggplant Cannelloni Recipe
Published with permission from the Eat to Live Cookbook
Recipe type: Main Dish
Serves: 6
  • For the eggplant:
  • 2 large eggplants, peeled and sliced lengthwise ½-inch thick
  • 2–3 tablespoons water
  • 2 medium red bell peppers, seeded and coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 4 cloves garlic
  • 8 ounces baby spinach
  • No-salt seasoning blend, adjusted to taste, or 1 tablespoon Dr. Fuhrman’s VegiZest
  • 1 cup cooked quinoa, Kamut, barley, spelt, or brown rice
  • 2 cups no-salt-added or low-sodium pasta sauce
  • 3 ounces nondairy, mozzarella-type cheese, shredded
  • For the Pine Nut Romesco Sauce:
  • ½ cup onion, chopped
  • 2 cloves garlic, chopped
  • ½ tomato, chopped
  • 1 teaspoon ancho chili powder
  • ½ cup roasted red peppers
  • 2 tablespoons water
  • 2 tablespoons sherry vinegar
  • 2 tablespoons pine nuts
  • 2 tablespoons nutritional yeast
  1. Preheat the oven to 350°F. Lightly oil a nonstick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.
  2. Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery, and garlic and sauté until just tender, adding more water if needed. Add the spinach and VegiZest or other no-salt seasoning blend, and cook until spinach is wilted. Add the cooked quinoa.
  3. Transfer to a mixing bowl. Mix in 2–3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about ¼ cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan. Pour remaining sauce over the eggplant rolls. Bake for 20 minutes, until heated through.
  4. To make romesco sauce, sauté the onions, garlic, and tomatoes in a little water or white wine until the onions are translucent, add chili powder, and sauté an extra minute. Put onion mixture in a high-powered blender with the remaining ingredients and puree until smooth. Serve eggplant with a drizzle of romesco sauce.

My goal is to provide inspiration for healthy, balanced living. You can find more links on my Recipes and Resources pages.

I’d love to have you follow me on my social media accounts, too @carrieonliving: FacebookInstagramPinterest, and Twitter

P.S. I also have a Carrie on Living Amazon affiliate store where I list all of my favorite beauty items, kitchen devices, books, and other cool stuff that supports my lifestyle. Your purchase of any item on Amazon helps support my blog so thank you in advance!


  1. Mandi says

    Thank you so much for the giveaway!
    My goal for 2014 is make a more determined effort to have real home cooked food for my family each night and this book could definitely help with that. 🙂

  2. says

    What an awesome giveaway! My goal is to continue to eat a healthy, primarily plant based diet. I have lost 100 lbs and have completely changed my way of eating and over the past several years and continued to maintain it. In 2014 I am hoping to lose my last 20 lbs and continue living a healthy lifestyle and hopefully inspiring others along the way…

  3. Barbara says

    I’ve made this recipe twice, without the vegan cheese, and it is really good. This is something you could serve to people who don’t believe healthy eating can taste good. This is also a great dish for homes, like mine, where your spouse wants meat. All you need to do is add a meat of your choice, so you have half meat and the other half meatless.

  4. Laura S. says

    I really need to get back to working out regularly. I usually don’t let it slip like this but I was working out so hard before my wedding that I think I got burned out. And then had some minor medical issues which kept me away even longer. I need to get back to it but the cold weather isn’t helping! Wish I was in CA with you!!!

    xoxoxo Laura

  5. Jacqui Pappas says

    I’ve been eating plant based, but would like it to be more whole food & less processed. A totally clean diet and find exercise I love. I would so love to win this!

  6. says

    One health goal that I’ve achieved in 2013 is gaining weight healthfully. I have been severely underweight for a few years, and I finally decided that it needed to change. I tend to eat mostly raw fruits and veggies, so I needed to find more high(er) calorie foods to add to my diet that I liked. Nut butter did the trick!

  7. Nicole Selah Destrampe says

    Oh so many changes but the main being I need to get healthier we lost a baby in August, since then it all sort of went out the window aka junkfood vegan but time to dust off and start again and hopefully try again later on. Thanks for the chance to win!

  8. Andrea says

    Carrie – I’m trying to make macadamian nut milk and every time I try to open it in the app, the app crashes. Both on iPhone and iPad.

    • says

      Hi Andrea! There was a bug in a previous version that caused crashes. The fix it, delete the app and re-load from the App Store (you won’t be charged to do so). Apologies for the inconvenience!

  9. says

    Thanks for sharing this recipe! I’ve got the cookbook on my list, but this recipe in particular looks too good to wait for.

    2013 wasn’t so great for my health, I had dyspepsia in February and had to go on a special diet to get that cleared up, and while that was good for my diet and weight overall it got me in the habit of being lazy and my exercise became inconsistent, which set me up for a struggle the rest of the year. Time now to get back on the exercise wagon and clean up my diet!

  10. Jennifer A says

    My goal for 2014 is to phase out the Smart Balance vegan “butter” and bread. I want to be 100% whole, unprocessed, and healthy!

  11. Donna says

    I have reduced my body fat during 2013 and I would like to continue to do so in 2014. I want to continue to collect recipes to help sustain a healthy lifestyle. Thanks for the opportunity. The eggplant looks amazing!

  12. Paula says

    I’d love to win the book. Having healthy recipes at my fingertips makes eating healthy so much easier! This dish looks super yummy. I hope there are some raw dishes in the cookbook too as I am working on that as my health goal for 2014

  13. Michelle O. says

    My main goal for 2014 is to take my vegan eating to a Dr. Fuhrman level of eating. More plant-based, less oil, salt and sugar. I also plan to give my personal health more effort.

    Thanks for the chance to win!

  14. leslie says

    My health goal for 2014 is definitely to go back to 100% vegan. I’ve veered and just don’t feel awesome the way I do when I go all out 🙂

  15. Andrew says

    Would love to win! As I have fallen off a bit in 2013 & would love to have a book to give me some structure in 2014!


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